| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
October 199 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Italian plum tomatoes |
|
|
drained 28-ounce |
| 4 |
T |
Olive oil |
| 1/2 |
|
Red onion, chopped |
| 3 |
|
Garlic cloves, minced |
| 1/4 |
t |
Dried crushed red pepper |
|
|
Salt and pepper |
| 2 |
T |
Chopped fresh marjoram or 1 |
|
|
1/2 teaspoons crumbled |
|
|
dried |
| 2 |
T |
Chopped fresh Italian |
|
|
parsley |
| 1 |
lb |
Fresh clams |
| 8 |
oz |
Linguine |
INSTRUCTIONS
Gently squeeze tomatoes to remove juices, then chop. Heat 3
tablespoons oil in heavy large saucepan over medium heat. Add onion
and saute until tender, about 5 minutes. Add garlic and saute until
soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix
in tomatoes and simmer until sauce thickens, stirring frequently,
about 5 minutes. Season with salt and pepper. Stir in half of marjoram
and half of parsley. Add clams to sauce. Cover and cook sauce until
clams open, about 5 minutes. Meanwhile, cook linguine in large pot of
boiling salted water until just tender but still firm to bite. Drain
well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss
to coat. Pour clams and sauce over, discarding any clams that do not
open. Sprinkle with remaining chopped fresh herbs. 2 servings; can be
doubled or tripled. Bon Appetit October 1990 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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